Why Make This Recipe
If you’re looking for a satisfying and healthy meal, this Spaghetti Squash with Ricotta and Asparagus is the perfect choice. It combines the unique texture of spaghetti squash with the creamy richness of ricotta, complemented by the brightness of lemon and fresh thyme. This dish is not only easy to prepare but also a delightful way to indulge in seasonal vegetables.
The best part? It’s vegetarian-friendly and packed with nutrients, making it great for any meal of the day. Whether you’re hosting a dinner party or meal-prepping for the week, this dish will impress your guests and keep your taste buds happy.
How to Make Spaghetti Squash with Ricotta and Asparagus
Ingredients:
- 1 medium spaghetti squash (about 2–3 pounds)
- 2 tablespoons olive oil
- 1 bunch asparagus, trimmed and cut into bite-sized pieces (about 1 pound)
- 1 cup ricotta cheese
- 1 lemon (juice and zest)
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese (optional, for serving)
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the spaghetti squash: Slice it in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper.
- Roast the squash: Place the halves cut-side down on the baking sheet, and roast in the oven for about 40 minutes or until the flesh is tender.
- Sauté the asparagus: While the squash roasts, heat a skillet over medium heat. Add a splash of olive oil and the asparagus pieces. Sauté for about 5-7 minutes until tender but still bright green. Season with salt and pepper.
- Combine ingredients: In a bowl, mix the ricotta, lemon juice, lemon zest, and chopped thyme. Stir in the sautéed asparagus.
- Scrape the squash: Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
- Mix it all together: Combine the spaghetti squash strands with the ricotta and asparagus mixture, ensuring everything is evenly coated.
- Serve: Transfer the mixture to a serving dish. Top with additional thyme leaves and grated Parmesan, if desired. Enjoy warm!
How to Serve Spaghetti Squash with Ricotta and Asparagus
This spaghetti squash dish makes for a beautiful centerpiece on your dining table. Serve it as a main course or a side dish with a fresh green salad and crusty bread. It’s an excellent addition to any vegetarian potluck or gathering!
How to Store Spaghetti Squash with Ricotta and Asparagus
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze this dish for up to 3 months. Just ensure it’s well-sealed to prevent freezer burn.
- Reheating: For the best texture, reheat in the oven at 350°F (175°C) until warmed through. Alternatively, you can use a microwave in short intervals, stirring between each session.
Tips to Make Spaghetti Squash with Ricotta and Asparagus
- Choosing Spaghetti Squash: Look for a squash with a firm skin and a uniform color. The heavier it is for its size, the better.
- Add Extra Flavor: Mix in red pepper flakes for a kick or garlic for added depth.
- Experiment with Herbs: Swap thyme for basil or oregano to give the dish a different aromatic profile.
- Texture Variation: For a creamier dish, mix in some spinach or arugula along with the ricotta.
Make-Ahead & Meal-Prep Guide
To save time, roast the spaghetti squash beforehand, and store it in the fridge. You can also prepare the ricotta and asparagus mixture in advance. When ready to serve, combine everything, warm it up, and enjoy.
Variation
For a heartier version, consider adding cooked chickpeas or grilled chicken. You could also substitute the ricotta with a vegan cheese alternative to keep it plant-based.
FAQs
1. Can I use other veggies instead of asparagus?
Absolutely! You can substitute asparagus with zucchini, bell peppers, or even mushrooms. Just ensure to adjust cooking times as needed to get the vegetables tender.
2. Is spaghetti squash gluten-free?
Yes! Spaghetti squash is naturally gluten-free, making this recipe perfect for those with gluten sensitivities or celiac disease.
3. How can I make this dish more filling?
To add more substance, consider pairing it with a protein source, such as grilled chicken, lentils, or chickpeas. This will turn a light dish into a satisfying meal!
Spaghetti Squash with Ricotta and Asparagus
Ingredients
Main Ingredients
- 1 medium spaghetti squash (about 2–3 pounds)
- 2 tablespoons olive oil
- 1 bunch asparagus, trimmed and cut into bite-sized pieces (about 1 pound)
- 1 cup ricotta cheese
- 1 large lemon (juice and zest)
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the spaghetti squash: Slice it in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper.
Cooking
- Roast the squash: Place the halves cut-side down on the baking sheet, and roast in the oven for about 40 minutes or until the flesh is tender.
- While the squash roasts, heat a skillet over medium heat. Add a splash of olive oil and the asparagus pieces. Sauté for about 5-7 minutes until tender but still bright green. Season with salt and pepper.
Combine and Serve
- In a bowl, mix the ricotta, lemon juice, lemon zest, and chopped thyme. Stir in the sautéed asparagus.
- Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
- Combine the spaghetti squash strands with the ricotta and asparagus mixture, ensuring everything is evenly coated.
- Transfer the mixture to a serving dish. Top with additional thyme leaves and grated Parmesan, if desired. Enjoy warm!